Spaghetti with Pecorino and Black Pepper
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Everyday Food, April 2008
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- Coarse salt
- 12 ounces spaghetti
- 1 1/2 cups finely shredded Pecorino Romano cheese (4 ounces)
- 1 teaspoon freshly ground black pepper
Directions
- In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.
Cook's Note
Make sure to freshly shred the cheese, as it will melt more easily.
Wow this really qualifies as a recipe? This now gives me confidence to share a recipe I've been tweaking for a while. I'm calling it "Cereal with Milk" ..basically the same concept, just not quite the same level of complexity.
bet thiswould be great if you used spaghetti squash also or instead of the noodles :)
I am of Greek descent. I remember my mother and aunts making this dish when I was a young child in the 1950s. They told me that this dish became extremely popular during the depression since it was so economical and satisfying to feed this to the family.
Made with whole wheat pasta and added sauteed onion and bell peppers - delicious!
I loved this. In fact I ate it nearly everyday for dinner for a week. It's very fast and easy and surprisingly yummy